Auguste Escoffier

1921 Sole à la Royale

Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare and shallow poach the sole in a well buttered dish with 1 dl (3½ fl oz or ½ U.S. cup)